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Brewers Association 2015 Beer Style Guidelines February 18, 2015
NORTH AMERICAN ORIGIN ALE STYLESGolden or Blonde Ale
Golden or Blonde Ales are straw to light amber. Chill haze should be absent. Hop aroma is low to medium-low, present but not dominant. Light malt sweetness is present. Hop flavor is low to medium-low, present but not dominant. Hop bitterness is low to medium. Fruity esters may be perceived but not predominant. Diacetyl should not be perceived. DMS should not be perceived. Body is crisp, light to medium. Original Gravity (ºPlato) 1.045 - 1.054 (11.2 - 13.3) ● Apparent Extract/Final Gravity (ºPlato) 1.008 - 1.016 (2.1 - 4.1) ● Alcohol by Weight (Volume) 3.20% - 4.00% (4.10% - 5.10%) ● Bitterness (IBU) 15 - 25 ● Color SRM (EBC) 3 - 7 (6 - 14)
American-Style Amber/Red Ale
American-Style Amber/Red Ales are copper to reddish brown. Chill haze is allowable at cold temperatures. Fruity-ester aroma is low if present. Hop aroma is medium. Medium-high to high maltiness with low to medium caramel character is present. Hop flavor is medium, and characterized by American-variety hops. Hop bitterness is medium to medium-high. They may have low levels of fruity-ester flavor. Diacetyl can be absent or barely perceived at very low levels. Body is medium to medium-high. Original Gravity (ºPlato) 1.048 - 1.058 (11.9 - 14.3) ● Apparent Extract/Final Gravity (ºPlato) 1.012 - 1.018 (3.1 - 4.6) ● Alcohol by Weight (Volume) 3.50% - 4.80% (4.40% - 6.10%) ● Bitterness (IBU) 30 - 45 ● Color SRM (EBC) 11 - 18 (22 - 36)
American-Style Pale Ale
American-Style Pale Ales are deep golden to copper or light brown. Chill haze is allowable at cold temperatures. Hop haze is allowable at any temperature. Low caramel malt aroma is allowable. Fruity-ester aroma should be moderate to strong. Hop aroma is medium to medium-high, exhibiting floral, fruity, sulfur/diesel-like, citrus-like, piney resinous characters that are typical of though not exclusively from American-variety hops. Low to medium maltiness may include low caramel malt character. Hop flavor is medium to medium-high, and is reflective of American-variety hop aroma characters. Hop bitterness is medium to medium-high. Fruity-ester flavor should be moderate to strong. Diacetyl should be absent or very low. Note that the “traditional” style of this beer has its origins with certain floral, fruity, citrus-like, piney, resinous, or sulfur-like American hop varietals. One or more of these hop characters is the perceived end, but the perceived hop characters may be a result of the skillful use of hops of other national origins. Body is medium. Original Gravity (ºPlato) 1.044 - 1.050 (11 - 12.4) ● Apparent Extract/Final Gravity (ºPlato) 1.008 - 1.014 (2.1 - 3.6) ● Alcohol by Weight (Volume) 3.50% - 4.30% (4.40% - 5.40%) ● Bitterness (IBU) 30 - 50 ● Color SRM (EBC) 6 - 14 (12 - 28)
American-Style Strong Pale Ale
American-Style Strong Pale Ales are deep golden to copper. Chill haze is allowable at cold temperatures. Hop haze is allowable at any temperature. Low caramel malt aroma is allowable. Fruity-ester aroma should be moderate to strong. Hop aroma is high, exhibiting floral, fruity, sulfur/diesel-like, citrus-like, piney, resinous characters that are typical of though not exclusively from American-variety hops. Low level maltiness may include low caramel malt character. Hop flavor is high, and is reflective of American-variety hop aroma characters. Hop bitterness is high. Fruity-ester flavor is moderate to strong. Diacetyl should be absent or low if present. Body is medium. Original Gravity (ºPlato) 1.050 - 1.065 (12.4 - 15.9) ● Apparent Extract/Final Gravity (ºPlato) 1.008 - 1.016 (2.1 - 4.1) ● Alcohol by Weight (Volume) 4.40% - 5.60% (5.60% - 7.00%) ● Bitterness (IBU) 40 - 50 ● Color SRM (EBC) 6 - 14 (12 - 28)
American-Style India Pale Ale
American-Style India Pale Ales are gold to copper or red/light brown. Chill haze is allowable at cold temperatures and hop haze is allowable at any temperature. Fruity-ester aroma is moderate to very high. Hop aroma is high, 8 exhibiting floral, fruity, sulfur/diesel-like, citrus-like, piney, resinous characters that are typical of though not exclusively from American-variety hops. Medium maltiness is present. Hop flavor is high, and is reflective of American-variety hop aroma characters. Hop bitterness is medium-high to very high. Fruity-ester flavors are moderate to very high. Diacetyl can be absent or very low. The use of water with high mineral content results in a crisp, dry beer. Body is medium. English and citrus-like American hops are considered enough of a distinction justifying separate American-style IPA and English-Style IPA categories or subcategories. Hops of other origins may be used for bitterness or approximating traditional American or English character. See English-style India Pale Ale. Original Gravity (ºPlato) 1.060 - 1.075 (14.7 - 18.2) ● Apparent Extract/Final Gravity (ºPlato) 1.012 - 1.018 (3.1 - 4.6) ● Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%) ● Bitterness (IBU) 50 - 70 ● Color SRM (EBC) 6 - 15 (12 - 30)
Session India Pale Ale
Session India Pale Ales are gold to copper. Chill haze is allowable at cold temperatures and hop haze is allowable at any temperature. Fruity-ester aroma is light to moderate. Hop aroma is medium to high with qualities from a wide variety of hops from all over the world. Low to medium maltiness is present. Hop flavor is strong, characterized by flavors from a wide variety of hops. Hop bitterness is medium to high. Fruity-ester flavors are low to moderate. Diacetyl is absent or at very low levels. Body is low to medium. Original Gravity (ºPlato) 1.038 - 1.052 (9.5 - 12.9) ● Apparent Extract/Final Gravity (ºPlato) 1.008 - 1.014 (3.1 - 4.6) ● Alcohol by Weight (Volume) 3.00% - 4.00% (3.70% - 5.00%) ● Bitterness (IBU) 40 - 55 ● Color SRM (EBC) 4 - 12 (8 - 24)
Pale American-Belgo-Style Ale Pale
American-Belgo-Style Ales are gold to light brown. Chill haze may be evident. Fruity-ester aroma is medium to high. Hop aroma is medium to very high, exhibiting American type hop aromas not usually found in traditional Belgian styles. Hop flavor is medium to very high. Hop bitterness is medium to very high. Fruity-ester flavor should be medium to high. Yeast derived characters such as banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with Belgian yeasts. Diacetyl should be absent. Sulfur-like yeast character should be absent. Brettanomyces character should be absent. Pale American-Belgo-Style Ales are either 1) non-Belgian beer types portraying the unique characters imparted by yeasts typically used in big fruity Belgian-style ales, or 2) defined Belgian-style beers portraying a unique character of American hops. These beers are unique beers unto themselves. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. Beer entries not accompanied by this information will be at a disadvantage during judging. Original Gravity (ºPlato) Varies with style (Varies with style) ● Apparent Extract/Final Gravity (ºPlato) Varies with style (Varies with style) ● Alcohol by Weight (Volume) Varies with style (Varies with style) ● Bitterness (IBU) Varies with style ● Color SRM (EBC) 5 - 15 (10 - 30)
Dark American-Belgo-Style Ale
Dark American-Belgo-Style Ales are brown to black. Chill haze may be evident. Fruity-ester aroma is medium to high. Hop aroma is medium to very high, exhibiting American type hop aromas not usually found in traditional Belgian styles. Perception of roasted malts or barley will be subtle to robust. Hop flavor is medium to very high. Hop bitterness is medium to very high. Fruity-ester flavor should be medium to high. Yeast derived characters such as banana, berry, apple, sometimes coriander spice-like and/or smoky-phenolic characters should be portrayed with balance of hops and malt character when fermented with Belgian yeasts. Diacetyl should be absent. Sulfur-like yeast character should be absent. Brettanomyces character should be absent. Dark American-Belgo-Style Ales are either 1) non-Belgian darker beer types portraying the unique characters imparted by yeasts typically used in big fruity Belgian-style ales, or 2) defined darker Belgian-style beers portraying a unique character of American hops. These beers are unique beers unto themselves. To allow for accurate judging the brewer must provide information that identifies the classic beer style being elaborated upon (if there is one) or other information unique to the entry with regard to flavor, aroma and/or appearance. Beer entries not accompanied by this information will be at a disadvantage during judging. 9 Original Gravity (ºPlato) Varies with style (Varies with style) ● Apparent Extract/Final Gravity (ºPlato) Varies with style (Varies with style) ● Alcohol by Weight (Volume) Varies with style (Varies with style) ● Bitterness (IBU) Varies with style ● Color SRM (EBC) 16+ (32+)
American-Style Brown Ale
American-Style Brown Ales are deep copper to very dark brown. Chill haze is allowable at cold temperatures. Fruity-ester aromas should be subdued. Roasted malt caramel-like and chocolate-like aromas should be medium. Hop aroma is low to medium. Roasted malt caramel-like and chocolate-like flavors should be medium. Hop flavor is low to medium. Hop bitterness is medium to high. Fruity-ester flavors should be subdued. Diacetyl should not be perceived. Body is medium. Original Gravity (ºPlato) 1.040 - 1.060 (10 - 14.7) ● Apparent Extract/Final Gravity (ºPlato) 1.010 - 1.018 (2.6 - 4.6) ● Alcohol by Weight (Volume) 3.30% - 5.00% (4.20% - 6.30%) ● Bitterness (IBU) 25 - 45 ● Color SRM (EBC) 15 - 26 (30 - 52)
American-Style Black Ale
American-Style Black Ales are very dark to black. Medium caramel malt and dark roasted malt aromas are evident. Hop aroma is medium-high to high, with fruity, floral, herbal or other hop aroma from hops of all origins contributing. Medium caramel malt and dark roasted malt flavors are evident. High astringency and high degree of burnt roast malt should be absent. Hop flavor is medium-high, with fruity, floral, herbal or other hop flavor from hops of all origins contributing. Hop bitterness is medium-high to high. Body is medium. Original Gravity (ºPlato) 1.056 - 1.075 (13.8 - 18.2) ● Apparent Extract/Final Gravity (ºPlato) 1.012 - 1.018 (3.1 - 4.6) ● Alcohol by Weight (Volume) 5.00% - 6.00% (6.30% - 7.60%) ● Bitterness (IBU) 50 - 70 ● Color SRM (EBC) 35+ (70+)
American-Style Stout
American-Style Stouts are black. Head retention is excellent. Fruity-ester aroma is low. Coffee-like roasted barley and roasted malt aromas are prominent. Hop aroma is medium to high, often with American citrus-type and/or resiny hop aromas. Low to medium malt sweetness with low to medium caramel, chocolate, and/or roasted coffee flavor is present, with a distinctive dry-roasted bitterness in the finish. Roasted barley and roasted malt contribution to astringency is low and not excessive. Slight roasted malt acidity is permissible. Hop flavor is medium to high, often with American citrus-type and/or resiny hop flavors. Hop bitterness is medium to high. Fruity-ester flavor is low. Diacetyl should be negligible or not perceived. Body is perceived as a medium to full. Original Gravity (ºPlato) 1.050 - 1.075 (12.4 - 18.2) ● Apparent Extract/Final Gravity (ºPlato) 1.010 - 1.022 (2.6 - 5.6) ● Alcohol by Weight (Volume) 4.50% - 7.00% (5.70% - 8.90%) ● Bitterness (IBU) 35 - 60 ● Color SRM (EBC) 40+ (80+)
American-Style Imperial Stout
American-Style Imperial Stouts are black. Extremely rich malty aroma is typical. Fruity-ester aroma is generally high. Diacetyl aroma should be absent. Hop aroma is medium-high to high with floral, citrus and/or herbal hop aromas. Extremely rich malty flavor with full sweet malt character is typical. Roasted malt astringency and bitterness can be moderately perceived but should not overwhelm the overall character. Hop flavor is medium-high to high floral, citrus and/or herbal hop flavors. Hop bitterness is medium-high to very high and balanced with the malt personality. Fruity-ester flavors are generally high. Diacetyl should be absent. Body is full. Original Gravity (ºPlato) 1.080 - 1.100 (19.3 - 23.7) ● Apparent Extract/Final Gravity (ºPlato) 1.020 - 1.030 (5.1 - 7.6) ● Alcohol by Weight (Volume) 5.50% - 9.50% (7.00% - 12.00%) ● Bitterness (IBU) 50 - 80 ● Color SRM (EBC) 40+ (80+)
American-Style Imperial Porter
American-Style Imperial Porters are black. Ale-like fruity-ester aromas should be evident but not overpowering, complimenting malt and hop aromas. Hop aroma is low to medium-high. No roast barley or strong burnt/black malt character should be perceived. Medium malt, caramel and cocoa-like sweetness is present. Hop flavor is low to medium-high. Hop bitterness is medium-low to medium. Ale-like fruity-ester flavors should be evident but not 10 overpowering, complimenting hop character and malt derived sweetness. Diacetyl should be absent. Body is full. Original Gravity (ºPlato) 1.080 - 1.100 (19.3 - 23.7) ● Apparent Extract/Final Gravity (ºPlato) 1.020 - 1.030 (5.1 - 7.6) ● Alcohol by Weight (Volume) 5.50% - 9.50% (7.00% - 12.00%) ● Bitterness (IBU) 35 - 50 ● Color SRM (EBC) 40+ (80+)
Imperial or Double India Pale Ale
Imperial or Double India Pale Ales are gold to light brown. Chill haze is allowable at cold temperatures and haze created by dry hopping is allowable at any temperature. Hop aroma is very high. Hop aroma should be fresh and evident, from any variety of hops. Malt character is medium to high. Hop flavor is very high, and should be fresh and evident and should not be harsh in quality, deriving from any variety of hops. Hop bitterness is very high but not harsh. Alcohol content is medium-high to high and notably evident. Fruity-ester flavor is high. Diacetyl should not be perceived. The intention of this style of beer is to exhibit the fresh and evident character of hops. Oxidative character and aged character should not be present. Body is medium-high to full. Original Gravity (ºPlato) 1.075 - 1.100 (18.2 - 23.7) ● Apparent Extract/Final Gravity (ºPlato) 1.012 - 1.020 (3.1 - 5.1) ● Alcohol by Weight (Volume) 6.00% - 8.40% (7.60% - 10.60%) ● Bitterness (IBU) 65 - 100 ● Color SRM (EBC) 5 - 15 (10 - 30)
Double Red Ale
Double Red Ales are deep amber to dark copper/reddish brown. A small amount of chill haze is allowable at cold temperatures. Fruity-ester aroma is medium. Hop aroma is high, arising from any variety of hops. Medium to medium-high caramel malt character is present. Low to medium biscuit or toasted characters may also be present. Hop flavor is high and balanced with other beer characters. Hop bitterness is high to very high. Alcohol content is medium to high. Complex alcohol flavors may be evident. Fruity-ester flavors are medium. Diacetyl should not be perceived. Body is medium to full. Original Gravity (ºPlato) 1.058 - 1.080 (14.3 - 19.3) ● Apparent Extract/Final Gravity (ºPlato) 1.015 - 1.024 (3.9 - 6.1) ● Alcohol by Weight (Volume) 4.90% - 6.30% (6.10% - 7.90%) ● Bitterness (IBU) 45 - 80 ● Color SRM (EBC) 10 - 17 (20 - 34)
Imperial Red Ale
Imperial Red Ales are deep amber to dark copper/reddish brown. A small amount of chill haze is allowable at cold temperatures. Fruity-ester aroma is medium. Hop aroma is intense, arising from any variety of hops. Medium to high caramel malt character is present. Hop flavor is intense, and balanced with other beer characters. They may use any variety of hops. Hop bitterness is intense. Alcohol content is very high and of notable character. Complex alcohol flavors may be evident. Fruity-ester flavors are medium. Diacetyl should not be perceived. Body is full. Original Gravity (ºPlato) 1.080 - 1.100 (19.3 - 23.7) ● Apparent Extract/Final Gravity (ºPlato) 1.020 - 1.028 (5.1 - 7.1) ● Alcohol by Weight (Volume) 6.30% - 8.40% (8.00% - 10.60%) ● Bitterness (IBU) 55 - 85 ● Color SRM (EBC) 10 - 17 (20 - 34)
American-Style Barley Wine Ale
American-Style Barley Wine Ales are amber to deep red/copper-garnet. Chill haze is allowable at cold temperatures. Fruity-ester aroma is often high. Caramel and/or toffee malt aromas are often present. Hop aroma is medium to very high. High residual malty sweetness, often containing caramel and/or toffee flavors is present. Hop flavor is medium to very high. American type hops are often used but not necessary for this style. Hop bitterness is high. Complexity of alcohols is evident. Fruity-ester flavor is often high. Very low levels of diacetyl may be acceptable. Characters indicating oxidation, such as vinous (sometimes sherry-like) aromas and/or flavors, are not generally acceptable in American-style barley wine ales, however if a low level of age-induced oxidation character harmonizes and enhances the overall experience this can be regarded favorably. Body is full. Original Gravity (ºPlato) 1.090 - 1.120 (21.6 - 28) ● Apparent Extract/Final Gravity (ºPlato) 1.024 - 1.028 (6.1 - 7.1) ● Alcohol by Weight (Volume) 6.70% - 9.60% (8.50% - 12.20%) ● Bitterness (IBU) 60 - 100 ● Color SRM (EBC) 11 - 18 (22 - 36) 11
American-Style Wheat Wine Ale
American-Style Wheat Wine Ales are gold to light brown. Chill haze is allowable. Fruity-ester aroma is often high and counterbalanced with complex alcohol character. Bready, wheat, honey-like and/or caramel malt aromas are often present. Hop aroma is low to medium. High residual malt sweetness is present. Bready, wheat, honey-like and/or caramel flavors are often part of malt character. Hop flavor is low to medium. Hop bitterness is medium to medium-high. Fruity-ester flavors are often high and counterbalanced by complexity of alcohols and high alcohol content. This style is brewed with 50% or more wheat malt. Very low levels of diacetyl may be acceptable. Phenolic yeast character, sulfur, and/or DMS should not be present. Oxidized, stale and aged characters are not typical of this style. Body is full. Original Gravity (ºPlato) 1.088 - 1.120 (21.1 - 28) ● Apparent Extract/Final Gravity (ºPlato) 1.024 - 1.032 (6.1 - 8) ● Alcohol by Weight (Volume) 6.70% - 9.60% (8.50% - 12.20%) ● Bitterness (IBU) 45 - 85 ● Color SRM (EBC) 5 - 15 (10 - 30)
Smoke Porter
Smoke Porters are dark brown to black. Fruity-ester aroma is acceptable. They will exhibit a mild to assertive smoke malt aroma in balance with other aroma characters. Hop aroma is not perceived to medium. They will exhibit a mild to assertive smoke malt flavor in balance with other flavors. Black malt character can be perceived in some porters, while others may be absent of strong roast character. Roast barley character should be absent. Medium to high malt sweetness, caramel and chocolate are acceptable. Hop flavor is not perceived to medium. Hop bitterness is medium to medium-high. Fruity-ester flavor is acceptable. Body is medium to full. To allow for accurate judging the brewer must list the traditional style of porter as well as the wood type used as a smoke source (e.g. “alder smoked brown porter”). Beer entries not accompanied by this information will be at a disadvantage during judging. Original Gravity (ºPlato) 1.050 - 1.065 (12.4 - 15.9) ● Apparent Extract/Final Gravity (ºPlato) 1.010 - 1.018 (2.6 - 4.6) ● Alcohol by Weight (Volume) 4.00% - 7.00% (5.10% - 8.90%) ● Bitterness (IBU) 20 - 40 ● Color SRM (EBC) 20+ (40+)
American-Style Sour Ale
American-Style Sour Ales are any range of color, and may take on the color of other ingredients. Chill haze, bacteria and yeast-induced haze are allowable at low to medium levels at any temperature. Moderate to intense yet balanced fruity-ester aromas are evident. In darker versions, roasted malt, caramel-like and chocolate-like aromas are subtly present. Diacetyl and DMS aromas should not be perceived. Hop aroma is evident over a full range from low to high. In darker versions, roasted malt, caramel-like and chocolate-like flavors are subtly present. Hop flavor is evident over a full range from low to high. Hop bitterness is evident over a full range from low to high. There is no Brettanomyces character in this style of beer. The evolution of natural acidity develops balanced complexity. The acidity present is usually in the form of lactic, acetic and other organic acids naturally developed with acidified malt in the mash or in fermentation by the use of various microorganisms including certain bacteria and yeasts. Acidic character can be a complex balance of several types of acid and characteristics of age. Moderate to intense yet balanced fruity-ester flavors are evident. Residual flavors that come from liquids previously aged in a barrel such as bourbon or sherry should not be present. Wood vessels may be used during the fermentation and aging process, but wood-derived flavors such as vanillin must not be present. Diacetyl and DMS flavors should not be perceived. Body is evident over a wide range from low to high. For purposes of competition entries exhibiting wood-derived characters or characters of liquids previously aged in wood would more appropriately be considered Wood-Aged Sour Beers which are classified elsewhere. A statement by the brewer explaining the classic or experimental beer style being made sour and identifying fruit or any other ingredients (if any) is essential in order for accurate assessment in competitions. Original Gravity (ºPlato) Varies with style (Varies with style) ● Apparent Extract/Final Gravity (ºPlato) Varies with style (Varies with style) ● Alcohol by Weight (Volume) Varies with style (Varies with style) ● Bitterness (IBU) Varies with style ● Color SRM (EBC) Varies with style (Varies with style)
https://www.brewersassociation.org/wp-content/uploads/2015/03/2015-brewers-association-beer-style-guidelines.pdf
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